This method of The Perfect Baked Potato is easy and produces a potato that is crispy on the outside and fluffy on the inside.
The simple baked potato- something I was making wrong for years! I was taught to wrap them in foil and bake them for an hour and while that works, I always loved baked potatoes from restaurants better! The crispy skin to the fluffy inside was the perfect contrast in textures and the salty outside made it irresistible! I have now perfected the method at home and can make them any time.
I know summer is on the way and baked potatoes may seem like a winter food, but they are the perfect side to basically anything on the grill! Steak and potatoes? Yes! Chicken and potatoes? Yes! They are a super simple side that can easily turn into a main dish by topping them with chili or any other type of meat.
Wash the potatoes well, scrubbing any dirt off. Then dry them throughly. Poke holes in them with a fork, about 3 on each side, and set them on a sheet tray lined with parchment paper.
Brush the Golden Barrel Coconut Oil on each potato, covering all sides. You probably won’t use all 2 tablespoons so any extra can be drizzled on the inside when they’re done baking.
Sprinkle with coarse salt- this is what really makes them restaurant quality! Bake for 45-55 minutes or until a fork easily pierces it. Mine took 45 minutes exactly, but since potatoes vary in size the baking time will also slightly vary.
Let them cool for about 10 minutes after they come out of the oven. They are so hot that you will burn yourself if you try to touch them!
Here it is- the perfect baked potato! Crispy, salty skin and a soft and fluffy center.
Cut it open and fill with whatever toppings you love! This method of baking a potato is easy and delicious and I know you’ll love it!
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.